The fitter you are, the longer you’ll be able to hike and the easier your walking will be. The problem is that during the winter most people don’t exercise much, so that by the time hiking season rolls around again, they’re out of condition.

You could start the season by taking short hikes and slowly build up your stamina and endurance as the months unwind, but that’s really taking away from better hiking opportunities. Much better is to plan ahead and get yourself in shape before you head out to enjoy the countryside when the weather improves.

Building Stamina And Endurance
You need to focus on two things to prepare yourself for hiking season. Those are cardio exercises and strength exercises. It can take six weeks to get yourself back into the same shape you enjoyed at the close of last year’s hiking season.

If you belong to a gym, you should have no problem. Twice a week undertake weight training. This can either be on the machines or using the free weights. Make sure you pay as much attention to the muscles in your legs as to your arms, chest, and back. Don’t start at a heavy weight; work up slowly, beginning where you feel comfortable. You don’t need to become a bodybuilder, but the weight workouts, especially combined with cardio exercise, will help you shed the pounds you’ve gained over the winter.

For cardio exercise, a stationary cycle or a treadmill are ideal. You need to spend enough time on one to raise your heart rate, which is how you’ll receive the aerobic benefit. You should undertake cardio exercise three times a week, or even four. You don’t need to spend every day at the gym, though. You can also put in half an hour on your cardio days going out for a walk, if the weather allows. For the exercise to be effective, though, you’ll need to move at a quicker than normal pace to increase your heart rate.

Source: L.L. Bean

Philippines Cuisine History and Influences

During the pre-Hispanic era in the Philippines, the preferred Austronesian methods for food preparation were boiling, steaming and roasting. The ingredients for common dishes were obtained from locally raised livestock. These ranged from kalabaw (water buffaloes), baka (cows), manok (chickens) and baboy (pigs) to various kinds of fish and seafood.
More details at
Philippines Cuisine History and Influences